For those who enjoy inspecting their food as much as eating it, desserts and notably chocolate, now offer an array of contemporary patterns and design. There’s a crop of pastry chefs working in today’s global marketplace that are all unified by the goal of innovation. Christopher Elbow, originally from Nebraska, combines a menagerie of ingredients in an effort to create intricate transfers. While this technique is quite common in the dessert world, the results from Elbow’s kitchen are refreshingly modern. Taking an equally creative route, the chocolatiers from Lagrange34 in Torino, Italy have reinvented the traditional chocolate bar, using geometric shapes to mold edible sculptures. A masterful example that combines both the surface and shape is evident in many of PattyCake Baking Co‘s latest creations.